Preparation

In a bowl stir together the olives, the herbs, the lemon juice, the zest, and the oil and let the olives marinate, covered and chilled, for 3 days. The marinated olives may be made 2 weeks in advance and kept covered and chilled. Serve the olives at room temperature.

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Recent Review

I found the measurements for this recipe confusing. Does it call for 1 lb. olives dry weight or does the 1 lb. refer the weight of the olives and brine in the jar? I think it probably refers to olives + brine since the 3/4 cup olive oil was not nearly enough to cover the 1 lb. dry weight of olives I used/